This dip is like the California dip that we remember from our childhood,
except it's the real thing, with slowly caramelized onions,
and it's ten times more tasty. For a real treat, I love to serve
this appetizer with Eli Zabar's potato chips plus fresh vegetables
and crackers for dipping.
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half, and then slice them into 1/8-inch thick
half-rounds. (You will have about 3 cups of onions.)
Heat the butter and oil in a large sauté pan on medium heat. Add
the onions, cayenne, salt and pepper and sauté for 10 minutes.
Reduce heat to medium-low and cook, stirring occasionally, for 20
more minutes, until the onions are browned and caramelized. Allow
the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in the bowl of
an electric mixer fitted with a paddle attachment and beat until
smooth. Add the onions and mix well.
Taste for seasonings. Serve at room temperature.
Yield: 2 cups
Source: The Barefoot Contessa Cookbook by Ina Garten Crown